食品与发酵工业2017，Vol.43Issue(3)：134-139,6.DOI:10.13995/j.cnki.11-1802/ts.201703024
发酵条件对青稞红曲中Monacolin K和β-葡聚糖的影响
The effect of fermentation conditions on the production of Monacolin K and β-glucan of hullesbarley Monascus
摘要
Abstract
The effects of fermentation temperature (high and low temperature phase),humidity and the fluctuation of temperature and humidity on Monacolin K and β-glucan content of hullesbarley Monasus on Tibetan plateau were investigated.The results of single factor experiment and orthogonal experiment indicated that the order of effect from high to low was temperature phase,low temperature phase and humidity.The best fermentation conditions were high fermentation temperature 30 ℃,low fermentation temperature 21℃ and 60％ humidity.The Monacolin K production in hullesbarley Monascus could achieve 1.94％ using these fermentation conditions.This research showed that the β-glucan content on hullesbarley Monasucs just had relationship with the growth of Monascus in high temperature ferment phase.The fluctuations of temperature and humidity in the process of fermentation would have great influence on Monacolin K content in hullesbarley Monascus.关键词
发酵/青稞红曲/Monacolin K/β-葡聚糖Key words
fermentation/hullesbarley Monascus/Monacolin K/β-glucan引用本文复制引用
胡久平,鄢平,戚珊珊,赵辉..发酵条件对青稞红曲中Monacolin K和β-葡聚糖的影响[J].食品与发酵工业,2017,43(3):134-139,6.基金项目
国家科技型中小企业技术创新基金(12c26215406517) （12c26215406517）
